Ham Salad Spread:
In a food processor, combine the ham, celery, onion, and
Combine ham, onion, and celery in a
In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.
In small bowl, soften the gelatin in the water.
Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes.
Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.
Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.
Creme together the creme cheese, deviled ham spread, A1, worchester, tabasco and garlic.
Work in the sliced olives and shredded chedder.
Wrap in plastic wrap and chill until solid.
Form into a ball and roll in the crush/chopped pecans.
Decorate with a cherry if you desire.
*Note: If you like it a little spicier, increase the tabasco!
f the slow cooker. Place ham in the slow cooker. Place
Cook asparagus until crisp-tender.
Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
On each slice of ham spread a thin layer of cheese mixture.
Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style.
Slice into bite-sized pieces.
Chill.
Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.
Grind the ham in a food processor. Add the remaining ingredients; process until combined. Transfer to a bowl; refrigerate for at least 30 minutes before serving.
ightly enclose ham. Place ham on heavy duty aluminum foil. Spread half the
In a bowl, combine cherries, mustard, green onion, and mayonnaise; season with a pinch of salt and a grind or two of pepper.
If using diced ham steak, stir it into the sandwich spread to coat.
If using sliced deli ham, do nothing.
To assemble: Place mixture on a slice of bread, top with arugula and close bread (ham steak).
For sliced deli ham: Spread mixture on two slices of bread, layer in ham, and a handful of arugula; close sandwich.
With electric mixer, beat ham and cream cheese together until smooth.
Stir in pineapple, green onion and honey.
Spread 1/4 cup ham mixture on each tortilla to within 1/2-inch of edges.
Roll up each tortilla starting from one edge.
Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
With electric mixer, beat ham and cream cheese together.
Stir in pineapple, green onion and honey.
Spread 1/4 cup ham mix on each tortilla to within 1/4 inch of edges.
Roll up each tortilla, starting from one end.
Wrap in plastic wrap and refrigerate 2 to 8 hours.
To serve, cut each tortilla roll into 1/2 inch slices and arrange on platter.
Makes appetizer servings for 8.
Combine cream cheese, horseradish, and chives in a small bowl.
Pat each ham slice dry with a paper towel and spread a thin layer of the cream cheese mixture on top. Place 1 slice American cheese over each; you may need more than 1 slice to cover the ham. Spread another thin layer of cream cheese mixture on top; roll into a pinwheel.
Cover pinwheels with plastic wrap and chill in the refrigerator until firm, 1 hour to overnight. Trim off ends with a sharp knife and slice each roll into 1/2-inch slices.
In bowl, combine pineapple, mayonnaise, brown sugar and mustard.
Add ground ham; mix well.
Spread bread with softened butter. Spread ham mixture on 8 slices of bread, top with lettuce leaves and remaining bread slices.
With electric mixer, beat ham and cream cheese together until smooth.
Stir in pineapple, green onion and honey.
Spread 1/4 cup ham mixture on each flour tortilla starting from one edge.
Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
Spread the bread cubes into a
Wash the ham well under cold water to
Beat ham and cream cheese together until smooth.
Stir in pineapple. Spread 1/4 cup mixture on tortilla; top with spinach. Roll each tortilla, starting at one edge.
Wrap in plastic wrap and refrigerate 2 to 8 hours.
To serve, cut each tortilla roll into 1/2-inch slices.
Makes appetizers for 8.
Place ham into a saucepan and cover
Preheat oven to 350\u00b0.
Put in blender and blend until smooth all ingredients.
Stuff fresh mushroom caps with the spread and bake 15 minutes.
You can
use this as a spread for party sandwiches or on crackers.
It also makes a delicious dip for vegetables; just add more sour cream to obtain a dip consistency and add more onion to suit taste.